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Gingerbread No 3

(Confectionary.) - (The Lady's Own Cookery Book)

Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of

powdered ginger, half a spoonful of allspice, and the same of pearl-ash,

two ounces of preserved orange, the same of lemon-peel, and half a pound

of butter; mix these ingredients well together, and make it into a stiff

paste with treacle, as stiff as you would make paste for a tart; then

put it before the fire to rise for one hour, after which you may roll it

out, and cut it into cakes, or mould it, as you like.

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